Nan Khatai (Indian butter biscuits)

Ingredients(9)

90 g	chickpea flour
70 g	semolina
20 g	flour — plain
	cardomom — pinch, cinnamon powder
120 g	butter — unsalted, at room temperature
120 g	sugar
1 Tbs	almonds — sliced
1 Tbs	pistachio nuts — sliced

Method:

Preheat the oven to 180°C and line an oven tray with parchment paper.

In a bowl sift together the gram flour, semolina, plain flour, baking powder and cardamom or cinnamon powder.

In a separate bowl cream together the butter and sugar until light and fluffy.

Add the dry ingredients to the butter mixture a little at a time and mix together thoroughly.

From the dough, break off ping pong sized chunks and roll into ball between your palms.

Flatten the biscuits slightly and cut criss-crosses in the top with a sharp knife.

In the middle of each biscuit place half a pistachio or almond.

Arrange the biscuits on the baking tray three fingers apart – they will expand and flatten in the heat of the oven.

Bake for 15 – 20 minutes until golden brown.

Remove the biscuits from oven and leave them to cool before picking up or they will break apart.

Serve with Masala Chai (Spiced Indian Tea).

https://www.food24.com/recipe/nan-khatai-indian-butter-biscuits/